Search

May 2018

May 10, 2016

I was in my kitchen this afternoon and realized that I had too many avocados. I've had to throw out avocados before due to not eating them in time and well you know.....they get brown and mushy and uneatable! So I decided that for dinner we would have some chicken, a spinach salad and some egg baked in avocado. First, half an avocado and scoop out some of the flesh so you create a cavity big enough to hold an egg. You can use the flesh you've just scraped off for the salad.

To add some flavour you can add salt, some onions or any spice you wish. I used some Victorian Epicure spice. I love Victoria Epicure -- all their products are low or no salt, no preservatives, gluten free and most are BC Kosher Certified. I used their French Onion mix for this recipe.

Then it's time to crack open an egg and go ahead and gently put it into the avocado cavity you created.

Next, just go ahead and bake the avocado with egg in a preheated oven at 425F for about 20 minutes. And below you have the finished product! Protein and good fat all in one. Plus one less avocado that you may have to waste due to over-ripening!

Have a great rest of the week all! I will be going to Roche Harbor in San Juan County, Washington on thursday and I will take pictures of this quaint little place and share them all in my next post.